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[RECIPE] Zuppa Toscana


January 14, 2020

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1 lb ground sausage
1 medium onion, chopped
4 cloves garlic, minced
6 cups chicken bone broth
2 red or russet potatoes, diced (swap out with cauliflower to make RESTART-compliant)
1 bunch of kale, de-stemmed and roughly chopped
1 cup coconut milk
salt and pepper


1.    In a large skillet, brown sausage. In the last 5 minutes of cooking, add the onion and garlic. Once sausage is fully cooked, remove from heat.

2.   In a large pot, add bone broth and potatoes. Bring to boil and cook until potatoes are tender, about 10 minutes.

3.   Add kale and coconut milk to broth and let simmer for 2-3 minutes, stirring occasionally, until kale is softened.

4.  Remove from heat and serve!

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